tag:blogger.com,1999:blog-3462121554175947733.post4223121425522366111..comments2024-03-12T21:47:25.783-07:00Comments on Chemistry of the Cocktail: Whisky Review: Longrow 10 Year OldJordanhttp://www.blogger.com/profile/06448702693643593156noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3462121554175947733.post-41865488102697441152012-12-28T14:47:29.903-08:002012-12-28T14:47:29.903-08:00Just goes to prove you can't copy the essence ...Just goes to prove you can't copy the essence of Islay - it's like the French word terroir - everything about the localesydneycoolhttp://www.sydneycool.com.aunoreply@blogger.comtag:blogger.com,1999:blog-3462121554175947733.post-16444883114688513202012-12-13T07:14:19.213-08:002012-12-13T07:14:19.213-08:00Ryan, if I hadn't tried Longrow CV first, that...Ryan, if I hadn't tried Longrow CV first, that would have been my guess. But the younger whisky is an absolute peat-bomb, so I know plenty of those phenolics are making their way from the malt to the whisky. One of my local bars has a couple of vintage ('92 and '96) Longrow 10 YO whiskies as well as the 7 YO Gaja Wood Longrow, so I'll have to do some more investigating about the peat level in Longrow.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.comtag:blogger.com,1999:blog-3462121554175947733.post-28669793450306813142012-12-13T06:32:24.071-08:002012-12-13T06:32:24.071-08:00Sounds like a winner to me - I think the peat &quo...Sounds like a winner to me - I think the peat "sweet spot" is below the Islay heavy-hitters but above most everything else. I read an interesting article in the last Whisky magazine, which said that peatiness of the whisky is heavily dependent on the distillation process - at least as important as the phenol level in the malt. Perhaps this different distillation is why Longrow is less peaty than the Islay whiskies.Ryannoreply@blogger.comtag:blogger.com,1999:blog-3462121554175947733.post-56552174388465693582012-12-12T22:22:18.507-08:002012-12-12T22:22:18.507-08:00Jordan, I agree that the peat notes are not Islay-...Jordan, I agree that the peat notes are not Islay-caliber, or even dominant in this whisky, but I really really liked it! To me it did not taste different from Springbank - it was like a really good, slightly peaty Springbank. If I had the choice, I'd have my Springbank peaty rather than sherried. It sits at the top of my list together with the Springbank Cask Strength. You say "sour" a lot in your review, and I didn't get any of that - I should send you another sample, maybe something happened during the trip north. I haven't tasted it head-to-head with the Longrow CV yet. I'll definitely buy another bottle! I'm curious about your experience with the 14yo.Florinhttps://www.blogger.com/profile/14445344658258056628noreply@blogger.comtag:blogger.com,1999:blog-3462121554175947733.post-29568320184711044382012-12-12T11:48:05.947-08:002012-12-12T11:48:05.947-08:00To a degree I think that's just how peat works...To a degree I think that's just how peat works, though it definitely varies brand to brand. Lagavulin 16 is almost as old, but there's plenty of peat left there.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.comtag:blogger.com,1999:blog-3462121554175947733.post-8036178643907035242012-12-12T11:32:23.481-08:002012-12-12T11:32:23.481-08:00Great review! Of the Longrows that I've tried,...Great review! Of the Longrows that I've tried, CV does have the biggest peat punch. I found some nice farmy peat in the 14yr though. I'm looking to do a proper Longrow mini-vertical in the new year...<br /><br />On a similar note, I've found Laphroaig 18yr's peat to be so quiet and polite that I wind up preferring their younger range. I've been wondering if it's just me.Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.com